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Grilled Herb Potatoes

Every year my father and I plant a garden together. After an especially great growing season, we had plenty of produce to eat! We like to use fresh herbs from our garden but dry is just as tasty in this dish. —Bernadette Bennett, Waco, Texas
  • Total Time
    Prep: 15 min. Grill: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 pound baby red potatoes (about 16), halved
  • 1/4 cup cranberry juice
  • 2 tablespoons butter, cubed
  • 1 teaspoon each minced fresh dill, oregano, rosemary and thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a large bowl, combine all ingredients; place on a piece of heavy-duty foil (about 18x12-in. rectangle). Fold foil around mixture, sealing tightly.
  • Grill, covered, over medium heat 25-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.
Nutrition Facts
3/4 cup: 117 calories, 6g fat (4g saturated fat), 15mg cholesterol, 351mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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